Rosemary Roasted Vegetables

• 12 ounces green beans
• 1 lb Brussels sprout
• 6 green onions, trimmed and cut up
• 12 fresh rosemary sprigs
• 8 slices pancetta or 8 slices bacon, partially cooked, drained, and cut up
• 2 tablespoons olive oil
• salt
• black pepper
• 1 lemon, halved

1. Wash green beans and Brussels sprouts; drain.
2. Halve large Brussels sprouts.
3. In a large saucepan cook Brussels sprouts in a small amount of lightly salted boiling water for 3 minutes.
4. Add green beans; cook for 5 minutes more.
5. Drain.
6. Place Brussels sprouts and beans in a shallow roasting pan.
7. Add green onions and rosemary sprigs; toss to combine.
8. Top with partially cooked pancetta.
9. Drizzle vegetable mixture with olive oil.
10. Sprinkle with salt and pepper.
11. Roast, uncovered, in a 425 degree F oven about 20 minutes or until vegetables are crisp-tender and pancetta is crisp.
12. Transfer vegetables to a serving platter.
13. Squeeze juice from lemon over vegetables.

green beans, brussels, green onions, rosemary sprigs, pancetta, olive oil, salt, black pepper, lemon

Taken from www.food.com/recipe/rosemary-roasted-vegetables-468178 (may not work)